I love alliteration...
1 smallish spaghetti squash (2 -3 lbs) cooked by your preferred method. (yields about 19 ounces of squash pulp (8 calories an ounce, so this is about 160 calories)
1 cup fat free ricotta (normally I hate fat free, but it was good in this case) (180 calories)
2 cloves garlic, minced
2 tomatoes, diced (50 calories)
1/2 cup basil, torn
1 ounce parmesan cheese, grated (divided into 1/2 ounce and 1/2 ounce)
(I didn't but you could also use 1/2 cup of low fat mozarella too) (50 calories)
the suprise is, this huge casserole thing, contains less thabn 450 calories in the whole thing - that can easily serve 4 or more...)
Cooking a spaghetti Squash
Cut squash in half and remove seeds
Poke the skin with a fork a bunch of times and lay face down on a baking sheet.
Bake in 375 degree oven ofr about an hour or til skin is softish.
Remove squash from oven and allow to cool a bit
Alternate method - cut it in half, remove the seeds, cover with cling wrap, microwave about 15 - 20 minutes)
Turn squash over and using a fork, scrape the innards so that the squash looks like spaghetti (it does this naturally, don't be scared.)
On with the recipe
Put squash in a bowl
combine all ingredients except the last half ounce of parmesan cheese.
Mix all ingredients
Salt and Pepper to taste (keep inmind that Spaghetti squash is naturally high in sodium, and parmesan cheese adds a bit of salt)
Put ingredients into baking dish and sprinkle remaining parmesan cheese (or mozarella cheese) on top
Bake at 350 til cheese is lightly browned and everythig is warmed thru...
serve and enjoy
1 smallish spaghetti squash (2 -3 lbs) cooked by your preferred method. (yields about 19 ounces of squash pulp (8 calories an ounce, so this is about 160 calories)
1 cup fat free ricotta (normally I hate fat free, but it was good in this case) (180 calories)
2 cloves garlic, minced
2 tomatoes, diced (50 calories)
1/2 cup basil, torn
1 ounce parmesan cheese, grated (divided into 1/2 ounce and 1/2 ounce)
(I didn't but you could also use 1/2 cup of low fat mozarella too) (50 calories)
the suprise is, this huge casserole thing, contains less thabn 450 calories in the whole thing - that can easily serve 4 or more...)
Cooking a spaghetti Squash
Cut squash in half and remove seeds
Poke the skin with a fork a bunch of times and lay face down on a baking sheet.
Bake in 375 degree oven ofr about an hour or til skin is softish.
Remove squash from oven and allow to cool a bit
Alternate method - cut it in half, remove the seeds, cover with cling wrap, microwave about 15 - 20 minutes)
Turn squash over and using a fork, scrape the innards so that the squash looks like spaghetti (it does this naturally, don't be scared.)
On with the recipe
Put squash in a bowl
combine all ingredients except the last half ounce of parmesan cheese.
Mix all ingredients
Salt and Pepper to taste (keep inmind that Spaghetti squash is naturally high in sodium, and parmesan cheese adds a bit of salt)
Put ingredients into baking dish and sprinkle remaining parmesan cheese (or mozarella cheese) on top
Bake at 350 til cheese is lightly browned and everythig is warmed thru...
serve and enjoy